Grown in shadow. Bottled in light.
We work with a small group of foragers in the hill forests of central Italy, turning each season's black and white truffle into four things worth keeping in the house: a wine, an oil, a tea, and a honey.
01 — Wine
Tuber Rosso
Sangiovese, rested over black truffle
A mid-weight red aged for eight weeks over shaved black truffle, so the earthiness sits underneath the fruit rather than on top of it. Best opened an hour before dinner.
200,00€Add to cart
02 — Olive Oil
Nero Oro
Cold-pressed Umbrian oil, folded with black truffle
Pressed within hours of picking, then folded with fresh black truffle while the oil is still warm from the mill. Finish a dish with it — don't cook with it, or the scent burns off.
180,00€Add to cart
03 — Tea
Umber Leaf
Smoked black tea, laced with white truffle
A smoked Yunnan black tea blended with white truffle and dried porcini. The smoke arrives first, then a mineral, almost savory note underneath. Steep three minutes, just off the boil.
170,00€Add to cart
04 — Honey
Wildwood Gold
Raw wildflower honey, stirred with black truffle
Raw honey from hives kept at the edge of the truffle woods, warmed only enough to fold in shaved truffle without killing the enzymes. Good on a cheese board, better stirred into strong coffee.
210,00€Add to cart
